Morning journal and courier., 1887-07-28
POINTS FOR THE HOUSEWIFE.

After Harvest Eggs-The Effect the Hot
 Weather Has on Them-PrIces of Va.
 riOus Vegetables in the Market.
 Eggs are this week in quality at their low est ebb. Out of packages of 30 dozen 20 doz- en will be discovered matched by the heat. Only an expert can detect the first stages of matching, which is known by slightly thick ened ring in one end of the egg, which is oth- erwise transparent. The housewife will know by the yolk running and not coming out unbroken. Eggs will hatch naturally at 95 degrees of heat. Eggs arrive in large
 quantities, as is the usual case after harvest
 Western sell 16 for 25 cents, Pennsylvania
 and New Jersey are 10 for 25 cents, and Long
 Island eggs cost 25 cents dozen. New laid
 eggs bring 35 and 40 cents dozen. As it is not always convenient to procure eggs fresh enough for the frosting which so much i'm proves cakes and puddings, the following recipe for boiled frosting will not be amiss Two cups of white sugar, white of one egg, ! half teaspoonfu1 of cream tartar, one-half teaspoonful corn starch. Pour just water enough on the sugar to dissolve it. Boil un- | til little stringy; then add egg, cream tar | tar, and corn starch, well beaten. Flavor \ W1Lu 16uOu UT any S4IIdCGs
 Butter is very variable in quality. Far I western butter arrives in better condition \ than that near by. State butter is most ot \ it being packed for winter use. The best | creamery butter has advanced 2c. on the pound, costing 27c. Good grades are to be f had for 25, 23, 20 and 18c. Good new but | ter made daily at Eaton and Morrtsville, Che ! mango county, is made up in pound pats and | sent on iced trays directly from the dairy to ! wherever ordered at 40c. pound. The same butter packed in pound agate ware pots is sold in Washington market at 25c. pound. It is fresh and fine favored.
 New cheese is 12c. and 14c. pound. New I English cheese is 20c., and old English cheese ! is 22c. pound. The latter is rich and strong | favored. It is preferred by many to i'm | ported English cheese.
 | Cucumbers are very plentiful, selling three \ for &c.,, or $1 hundred. Barrels of gherklns ! appear costing $2 thousand. A barrel will \ contain 1,700 gherkins. They are yet too \ light to make excellent pickles. Potatoes have improved considerably within week. | They cost S2 barrel and 20c. half peck. \ A delicious way to prepare them is to slice \ thin as for frying, and let remain in cold \ water for half an hour. Drain off the water, put in pudding dish with salt, pepper and ! half pint of milk to quart dish. Let them set on the back of the stove until soft, when cut up butter the size of an egg and scatter over Place in the oven until brown on top. Those who have not eaten potatoes cooked in this way do not know the excellence of that esculent tuber. Sweet potatoes are very small, $4 barrel and 400. half peck.
 The summer crop of peas is fast disappear
 ing. Telephone is the new variety, and it is highly esteemed. It has longer pod than
 other sorts. Peas are 30c 8 half peck. Wax
 refugee string beans are 35c. half peck. New
 cranberry beans cost 25c. a half peck. New
 Jersey Lima beans are just appearing. There
 is considerable pod to them, but the beans are
 very tender and sweet. They cost $1 half
 peck and are $6 bag. Egg plant are prime and from 10c. to 35c. each. The best arrived from Philadelphia. Norfolk marrow squash cost from 15c. to 25c. each. Celery is 20 and 25e. bunch. Turnips, beets and young car rots cost 4c. bunch. There are crisp little radishes on the stands, costing Dc. a bunch
 New Jersey tomatoes are not plentiful. They sell for $2 crate and 18c. a quart Where the family is large purchase @ crate, and spread the tomatoes out on 0 tray or the floor of the store closet. Use the ripest as requir- ed Water crosses are sold by the bunch for 4e. Mint is Sc. bunch. Hackensack sweet corn is only sufficiently plentiful to meet the demand at 25c. dozen. Field corn
 is 15c. and 20c. dozen.
 If the housewife would insist on having the
 dishes washed in hot water and milk instead of soap they would be always bright and clean. Fill dishpan full of very hot water and add half a cup of milk. It cleanses the greasiest dishes, and there will be no scum on the water.